Panko-crusted Soft Shell Crab with Ginger Ponzu Sauce Recipe
The soft shell crab season is about to begin (it normally runs from Might to July) and I thought I would share a soft shell crab recipe that I genuinely like with you.
Usually uncovered in Japanese restaurants, these homemade soft shell crabs were coated with panko, deep fried, and served with ginger ponzu sauce. The radish sprouts–seasoned with just a wee bit of olive oil, salt, and black pepper–add extra punch and lend a tint of peppery flavor to this dish without requiring too much effort…
anko, or Japanese bread crumb is one of the a lot of secrets of Japanese cooking. The roughly shaped bread crumbs produce light, airy, and extra-crunchy coating on fried foods, specifically on these soft shell crabs. Packed in a plastic bag, panko is usually very easily discovered in Asian markets…
I simply adore soft shell crab. It’s a real delicacy and a true treasure as the whole crab might be eaten as is–which is a great perk in my opinion as I don’t have to crack up a storm to extract the crab meat from the shell–so less hardwork and far more gastronomic goodness. Now, that’s a keeper.
